“…a less famous grape variety”
“winner of the Sommelier Wine Awards”
…… what picture do these words draw when they are put together? I have to admit, it took me a long time to put all the pieces of the puzzle together, before I finally got enchanted by the charms of this wine.
Mesogeia, located in East Attica, Greece, is the place where this wine was made. For some, it is better known as the area surrounding parts of Athens. Compared to wine-producing regions such as Santorini or Crete, this area is on the south edge of continental Greece, where the micro climate for grape growth is definitely different from that on those islands. Thanks to the dry and long summers during the grape growing season, grape varieties that are cultivated in the area have to be resistant to heat and drought. Since 1979, this region has had its own geographical indication of origin, which is recognised as a PGI (Protected Geographical Indication) nowadays. One of the most well-known wines from this area is the famous Retsina, which is frequently regarded as the signature wine of Greece by many.
Yes, we just mentioned Retsina. In many occasions the grape variety Roditis is added to Savatiano to produce a blended white wine to make Retsina. Perhaps this is the reason why the name Roditis is less well-known. What is even uncommon to see, is Roditis being used solely to produce a dry white wine. And indeed, the Aoton Roditis 2015 was in fact made in only 3,000 bottles.
Sommelier Wine Award Gold
In 2018, the 2015 Aoton Roditis won a gold prize in the UK-based Sommelier Wine Awards competition. It was described as to have a similar style to Chenin Blanc, in the way that this wine stands out for its full body and rich texture.
In the glass, this wine shows a beautiful, clear, bright and medium-to-deep gold colour, demonstrating its well-developed maturation stage. With a high viscosity, it already starts to indicate an inviting oily-ish texture. By gently swirling the glass, it releases a distinctive spicy aroma, a mixture dominated by cumin and touches of clove and aniseed. Following that, are the gradually opened notes of ripe apple and honey, which also announce the wine as being well-matured. There was clearly no trace of oak barrel. On the palate, the wine is dry, with high acidity, full body and rich texture. There are complex flavours of roasted pineapple, subtle melon and honey, together with the smoky and flinty tastes that developed from the cumin and clove aromas. Without the use of oak barrel, this wine has a citrusy finish.
The wine is ready for drink, or can age for another 2-3 years. It is best served in a globe-shape glass, like the ones you would use for an oaked Burgundy white wine, with a temperature of around 12-13°C. While some sommeliers suggest to have it with a vegetable risotto, this wine can also be an excellent pairing to fresh salmon and sea urchins. If you’d like to eat like a Greek, have the wine with a youthful graviera cheese besides fava dip and red onion; if you are a fan of Japanese food, go bold and try it with sashimi.
Order the 2015 Aoton Roditis here!